High Summer in Kyoto Cocktail

MIXOLOGY RECIPE

High Summer in Kyoto

An ode to the summer months in Kyoto and the intricate beauty of the Japanese maple. High Summer in Kyoto blends fresh TEALEAVES Organic Pear Tree green tea with subtly sweet and spicy Suntory Toki Whisky for a lovely pear tea-infused cocktail!

Be transported into a Japanese summer garden with High Summer in Kyoto, imagined by Chef Darren MacLean of Shokunin Izakaya.


Experience the vibrancy of a Kyoto summer with this hand-crafted pear tea-infused cocktail, featuring TEALEAVES Organic Pear Tree green tea. With hints of vanilla, oak, and fresh pear, and garnished with a delicate stem of Japanese maple.

Imagined by the awarded Chef Darren Maclean, who was recently featured on Netflix’s The Final Table. Chef Maclean is an elite Canadian chef of the Japanese-style brasserie Shokunin in Calgary.


[[ recipeID=recipe-8kqhrenjv, title=High Summer in Kyoto ]]

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Established 1994

High Summer in Kyoto


Servings: Cocktail

Keywords: Cocktail, Mixology, CherryBlossom, Floral, Japanese, Sakura

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

High Summer in Kyoto

TEALEAVES Organic Pear Tree Infused Suntory Whisky

Instructions

High Summer in Kyoto

  1. Combine ingredients in cocktail shaker.
  2. Shake with ice.
  3. Double strain into a cocktail coupe.
  4. Dust with TEALEAVES Tencha Matcha.
  5. Garnish with a Japanese maple leaf stem.

TEALEAVES Organic Pear Tree Infused Suntory Whisky

  1. Infuse tea in whisky for 12 hours.
  2. Strain and reserve whisky for cocktail.
  3. Discard tea leaves.

Notes

United by the appreciation for the transient beauty of life, nature and the culinary arts, we work to capture the moment – blending together the spirit of the season, people and ideas. TEALEAVES presents Cherry Blossom, #AFTERNOONTEALEAVES.